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Homemade Farm-Style Cheese

Homemade Farm-Style Cheese

Written by missblasco on . Posted in BASICS, EASY, RECIPE.

Preparar queso fresco casero es muy fácil, con solo 3 ingredientes se hará la magia y conseguirás un delicioso queso. Una receta fácil y saludable.
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Homemade Farm-Style Cheese: A Simple 3-Ingredient Recipe
Craving a fresh, creamy cheese without the additives of store-bought varieties? This Homemade Farm-Style Cheese is your answer, made with just three ingredients: fresh milk, vinegar or lemon juice, and salt. Perfect for breakfast, salads, or appetizers, this rennet-free cheese is quick to prepare, nutrient-rich, and endlessly versatile. As a dietitian passionate about nutritional education, I’m excited to share this easy recipe, its health benefits, and creative ways to use the bonus whey byproduct. Whether you’re a cheese enthusiast or seeking a wholesome dairy option, this recipe will inspire you to craft your own delicious cheese at home!
Why Make Homemade Farm-Style Cheese?
Store-bought cheeses often contain preservatives, excessive sodium, or artificial flavors. This homemade farm-style cheese offers a healthier alternative with:
  • Three Simple Ingredients: Fresh milk, vinegar or lemon juice, and salt—no rennet or additives needed.
  • Customizable: Keep it neutral for sweet or savory pairings or add herbs for extra flavor.
  • Nutrient-Dense: Packed with protein, calcium, and essential minerals from fresh milk.
  • Quick Prep: Ready in under an hour with basic kitchen tools.
  • Versatile: Ideal for breakfast spreads, salads, or appetizers, fitting any meal or diet.
This recipe is perfect for those who enjoy dairy in moderation, prioritizing quality over quantity for a fresh, wholesome treat.

Homemade farm-style cheese uses just milk, vinegar or lemon juice, and salt for a fresh, additive-free treat.

 

Nutritional Benefits of Homemade Cheese and Whey
This cheese and its whey byproduct are nutritional powerhouses:
  1. Fresh Cheese (from Milk):
    • Protein: Provides about 10–12g per 100g, supporting muscle health and satiety.
    • Calcium: Strengthens bones and prevents osteoporosis.
    • Vitamins and Minerals: Rich in vitamin B2 and phosphorus for energy and bone health.
  2. Whey:
    • Essential Amino Acids: Contains 20% of milk’s proteins, like leucine, for muscle repair.
    • Vitamins: Offers vitamins C and D, plus calcium, magnesium, and potassium.
    • Zero Carbs: A calorie-free liquid perfect for baking or smoothies.
    • Digestive Support: Enhances gut health and digestion.
Using fresh, pasteurized whole milk (not ultra-pasteurized/UHT) ensures a creamy, flavorful cheese. The whey is a bonus for recipes like muffins or soups, reducing waste.

 

Homemade Farm-Style Cheese in a board

 

Recipe: Homemade Farm-Style Cheese
This easy recipe yields about 225–250g of fresh cheese from 4 cups of milk, serving 4. All you need is a pot, strainer, and cheesecloth!
Ingredients (Serves 4)
  • 4 cups (1 liter) fresh pasteurized whole cow’s milk (refrigerated, not UHT)
  • 2 tablespoons white vinegar or fresh lemon juice
  • 1/2 teaspoon sea salt (adjust to taste)
Instructions
  1. Heat the Milk:
    • In a large pot, heat 4 cups milk over medium heat to 185°F (85°C), stirring occasionally to prevent scorching. Use a thermometer for accuracy.
  2. Curdle the Milk:
    • Remove from heat and stir in vinegar or lemon juice. Let sit for 5–10 minutes until the milk curdles, separating into curds (solids) and whey (liquid).
    • If curdling is slow, add an extra teaspoon of vinegar or lemon juice and stir gently.
  3. Strain the Curds:
    • Line a large strainer with cheesecloth (or layered pharmacy gauze) over a bowl.
    • Pour the curdled mixture through, collecting the whey in the bowl below (save for baking or smoothies).
    • Let drain for 15–20 minutes for creamy cheese or up to 30 minutes for a firmer texture, gently squeezing to remove excess whey.
  4. Season and Shape:
    • Transfer curds to a bowl and mix in sea salt.
    • Shape into a round or log, wrap in fresh cheesecloth, and refrigerate for 1–2 hours to set.
  5. Store:
    • Keep in an airtight container in the refrigerator for 3–4 days.
    • Do not freeze, as it may alter texture. Store whey in the fridge for 4–5 days or freeze for 2 months.

 

Packed with protein and calcium, it’s perfect for breakfast, salads, or appetizers, with versatile whey for baking.

Serving Suggestions
  • Breakfast: Spread on whole-grain toast with berries or honey for a sweet start.
  • Appetizer: Pair with olives, tomatoes, and extra virgin olive oil for a Mediterranean platter.
  • Salad: Crumble over greens with balsamic vinegar for a fresh, creamy addition.
  • Dessert: Serve with sugar-free compote for a light, satisfying treat.
Customization Options
  • Milk Variations: Try fresh goat’s milk for a tangier flavor.
  • Flavor Enhancers: Add dried herbs (thyme, oregano) or spices (paprika, black pepper) to the curds.
  • Sweet Twist: Mix in a teaspoon of stevia for a dessert-style cheese.
  • Texture Control: Drain longer for a denser cheese or blend curds for a spreadable dip.

 

Homemade Farm-Style Cheese and salad

 

Creative Uses for Whey
From 4 cups of milk, you’ll get about 3 cups of whey, a nutrient-rich liquid perfect for:
  • Baking: Substitute for milk or buttermilk in pancakes, muffins, or bread.
  • Smoothies: Blend with fruit and greens for a protein boost.
  • Soups: Use as a base for light, creamy broths.
  • Fermentation: Add to homemade yogurt for extra probiotics.
Why You’ll Love This Recipe
  • Minimalist: Just three ingredients for a fresh, additive-free cheese.
  • Nutrient-Packed: High in protein, calcium, and versatile whey nutrients.
  • Quick: Ready in under an hour, perfect for beginners.
  • Flexible: Pairs with sweet or savory dishes, from breakfast to snacks.
  • Sustainable: Uses every part of the milk, reducing waste.

 

Ready in under an hour, this rennet-free recipe yields 225–250g of cheese and stores for 3–4 days.

 

Related Posts:
This Homemade Farm-Style Cheese is a simple, wholesome way to enjoy fresh cheese with just milk, vinegar or lemon juice, and salt. Perfect for breakfast, salads, or appetizers, it’s packed with protein, calcium, and flavor, while the nutrient-rich whey adds value to your cooking.
Whether you’re new to cheese-making or a seasoned home cook, this recipe is quick, versatile, and sustainable.
Try it today and savor the satisfaction of crafting your own additive-free cheese at home!

 

queso fresco casero

QUESO FRESCO CASERO SIN CUAJO

Preparar queso fresco casero es muy fácil, con solo 3 ingredientes se hará la magia y conseguirás un delicioso queso. Una receta fácil y saludable.
3.95 from 53 votes
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Queso
Cuisine española
Servings 4 personas
Calories 249 kcal

Ingredients
  

  • 1,5 litros leche fresca pasteurizada entera (También puedes usar leche fresca semidesnatada)
  • 1/2 limón (solo el zumo)
  • 125 gramos yogur natural (1 unidad)

Instructions
 

  • Vierte la leche en una olla, calienta hasta que esté a punto de hervir, cuando veas que empiezan a salir burbujitas, si tienes un termómetro, cuando llegue a 90ºC retira del fuego.
  • Añade el zumo de medio limón colado. Remueve.
  • La mezcla debe alcanzar de nuevo los 90 grados, pero no debe hervir, si lo hace, probablemente no te saldrá. Puedes volver a poner la olla en el fuego durante un par de minutos.
  • Deja reposar durante 40-45 minutos. Cuando haya alcanzado los 45ºC aproximadamente, añade el yogur y mezcla bien. Vas a ir viendo cómo se separa el suero del cuajo.
  • Mientras prepara un colador amplio y un recipiente grande donde apoyarlo, un bol, una olla, lo que tengas. Sobre el colador coloca la tela para hacer el queso.
    queso fresco casero
  • Transcurridos los 40-45 minutos, vuelca el contenido de la olla en el colador, sobre la tela y deja que escurra.
    queso fresco casero
  • Recoge la tela apretando para que salga todo el líquido, ponle una pinza para cerrar y deja enfriar. El suero puedes guardarlo en un recipiente de vidrio y refrigerarlo, te durará más de una semana en perfecto estado. Prepara pan, bizcochos, galletas, lo que quieras.
    queso fresco casero
  • Guárdalo en la nevera durante un rato, la idea es que se enfríe y coja cuerpo. En poco tiempo estará listo, pero si no tienes prisa déjalo toda la noche, al día siguiente estará mejor.
  • Disfruta de tu queso fresco casero en el desayuno, con una compota de fruta sin azúcar, con fruta natural, miel, etc. Añádelo a tus ensaladas, tómalo como aperitivo, combina con todo.
    queso fresco casero

Notes

  • El yogur es opcional, realmente solo necesitas la leche y el ácido, yo he usado limón, pero también se puede usar vinagre de sidra de manzana, por ejemplo.
 
  • Hay quien en lugar de yogur añade nata y también hay quien añade las dos cosas, estos ingredientes tienen la función de mejorar la textura,, no se produce ninguna fermentación.

Nutrition Facts
QUESO FRESCO CASERO SIN CUAJO
Amount Per Serving
Calories 249 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 42mg14%
Sodium 176mg8%
Potassium 543mg16%
Carbohydrates 20g7%
Sugar 20g22%
Protein 13g26%
Vitamin A 640IU13%
Vitamin C 1.5mg2%
Calcium 462mg46%
Iron 0.1mg1%
* Los porcentajes de Valores Diarios están basados en una dieta de 2000 calorías.
Keyword leche, queso
Tried this recipe?Let us know how it was!

 

 

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4 INGREDIENTS, APPETIZERS, CHEESE, EASY, SALAD

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3.95 from 53 votes (43 ratings without comment)

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